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Thumbs Up: Oro’s Chorizo Corndogs … Cherry Crème Brûlée

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The weather almost stole the show during lunch at Oro.  Actual rain fell for 30-40 seconds downtown Thursday before 1 p.m., dousing the horses (which didn’t appear to mind) and wagons hitched up behind the Alamo and darkening the sky.

What this unusual weather event also did was draw a friend’s and my attention briefly away from the sizzling hot Chorizo Corndogs on our plates. The jicama slaw, the red pepper mojo, the crunchy batter… everything right with these morsels of lightly spicy, Spanish-style sausages.

There were definitely a lot of San Antonio diners who would have loved this Culinaria Restaurant Week appetizer, but few were in attendance to partake. Let’s just say —their loss. The service was good, the three prix fixe courses well designed to appeal.

The other distraction was the Oro Restaurant Week dinner menu.  Three courses for $35: the Oro Mac N Cheese with Truffle Oil and Blackened Breadcrumbs; Shiner Bock Braised Beef Short Ribs with Bacon-Scented Quinoa, peas, carrots and natural jus; and for dessert, House-Made Bittersweet Chocolate Cake with Passion Fruit and Candied Jalapeños: all sounding outrageously good without trying too hard.

Mesquite Smoked Chicken Avocado Sandwich on Jalapeño Cheddar Bun.

The Mesquite-Smoked Chicken Avocado Sandwich was a high-stacked treat. The jalapeño-Cheddar bun was thick and rich, buttery and grilled to a crisp. It was scattered with some pickled onions which were anything but an afterthought. We were parceling them out so we could add their tangy crunch to each bite. The seasoned fries were just the way we like them, fried only until the lightly seasoned coating was light gold and just right.

Oro Cherry Vanilla Bean Creme Brulee.

Our Seasonal Cherry Tahitian Vanilla Bean Crème Brûlée came with a satisfyingly brittle caramelized sugar crust over a pale pink filling. It didn’t have much of a cherry taste, but just for a little enhancement was a maraschino cherry on top, two fresh blackberries, a dollop of whipped cream on the side, a sliced strawberry and, for good measure, a couple of shortbread cookies.

Lunch at Oro was really a treat for just $15, and for that we thank chef Chris Cook. Remember the Alamo; remember Oro at the Emily Morgan. Just repeat to yourself a few times: chorizo corndogs, chorizo corndogs…


The Emily Morgan Hotel
705 E. Houston Street




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